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Vegetable Soup
From The encyclopaedia of practical cookery, 1892
Serves 8
Serve very hot.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
55Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein1.5 g
Carbohydrates12 g
Fiber3.5 g
Sugars6.7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium223 mg
Potassium347 mg
Calcium42 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A376 mcg
Vitamin E0.3 mg
Vitamin K6.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline7.8 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 128. The excerpt below is the record exactly as published.
vegetables such as asparagus and peas in last, after the others have boiled a little, as they do not require so much cooking. When done, pour the soup into a tureen, and serve. It does not require any thickening. (4) Peel and put into a saucepan with lgall. of boiling water six or eight young carrots and three turnips ; boil them until soft. Cut about eight carrots and four turnips into small squares, and put them in with the others while boiling. Afterwards add 41b. of neck of mutton cut into convenient- sized pieces, four peeled onions, and f peck of green freshly- shelled peas
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